image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  YES ORGANIC MARKET
Address  3809 12TH ST NE
City/State/Zip Code  Washington, DC 20017
Telephone
 (202) 832-7715
 E-mail address  Joon@yesorganic.net
Date of Inspection
 04
/
 23
/
 2019
    Time In
 02
:
 00
PM     Time Out
 03
:
 10
PM  
License Holder  Yes Organic Four Inc
License/Customer No.  09305xxxx-69000410
License Period
 01 
/
 01 
/
 2019 
 - 
 12 
/
 31 
/
 2020 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  6 COS  1 R  0
Certified Food Protection Manager (CFPM)
 MESHA PENN 
CFPM #:  FS-82112 

CFPM Expiration Date:   12/29/2020  
D.C. licensed trash or solid waste contractor:
 kmG 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Terminix 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  YES ORGANIC MARKET    Establishment Address  3809 12TH ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
13. - Several dented cans observed at the canned aisle rack.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  711.1 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf  
15. - Ground beef observed above whole-muscle beef at the open-display refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
22. - Temperature control for safety foods at the open-display refrigerator next to the "Odwalla" reach-in refrigerator and at the left-hand-side of the produce open-display refrigerator observed holding at temperatures above 41F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
36. - No visible thermometers observed inside the prep refrigerator and inside the "Odwalla" reach-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
37. - Despite not preparing sushi at this location, several containers containing sushi for sale observed with labels containing the address of this establishment.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1102.2 Label information shall include: (a) The common name of the food, or absent a common name, an adequately descriptive identity statement; (b) If made from two (2) or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (c) An accurate declaration of the quantity of contents; (d) The name and place of business of the manufacturer, packer, or distributor; (e) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (f) Except as exempted in the Federal Food Act (21 U.S.C. 343(q)(3) - (5)), nutrition labeling as specified in 21 C.F.R. Section 101 - Food Labeling and 9 C.F.R. 317 subpart B - Nutrition Labeling; and (g) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin.  
38. - Old mouse droppings observed on the floor surrounding the water heater tank.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
38. - Insect control devices (glue traps) observed hanging above bulk legume/grain dispensers. Said devices were later removed. (Corrected On Site)  2910.2 Insect control devices shall be installed so that: (a) The devices are not located over a food preparation area; and (b) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.  
39. - Boxes storing food observed on the floor inside the walk-in freezer.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
53. - Single-occupancy toilet rooms observed with no gender-neutral (unisex) signs.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3101.2 All single-occupancy toilet rooms shall display gender-neutral signs on the door that read "Restroom," or have a universally recognized pictorial indicating that persons of any gender may use each restroom, in accordance with 4 DCMR Section 802.2.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Yogurt (Walk-in Refrigerator) (Cold Holding) 42.2F Orange Juice (Walk-in Refrigerator) (Cold Holding) 39.7F Milk (Walk-in Refrigerator) (Cold Holding) 40.8F (Walk-in Refrigerator) 38.0F
(Reach-in Freezer) -2.0F (Reach-in Freezer) -8.0F Hot Water (Handwashing Sink) 101.2F Soup (Soup Warmer) (Hot Holding) 138.1F
Hot Water (3-compartment sink) 116.0F Bacon (Open Display Refrigerator) (Cold Holding) 42.8F Ground Beef (Open Display Refrigerator) (Cold Holding) 43.1F Beef (Open Display Refrigerator) (Cold Holding) 42.7F
(Open Display Refrigerator) 30.0F Sushi (Open Display Refrigerator) (Cold Holding) 41.8F Hummus (Open Display Refrigerator) (Cold Holding) 38.1F (Open Display Refrigerator) 44.0F
Carrots (Open Display Refrigerator) (Cold Holding) 48.7F Asparagus (Open Display Refrigerator) (Cold Holding) 45.5F Juice (Open Display Refrigerator) (Cold Holding) 43.8F (Open Display Refrigerator) 34.0F
Juice (Open Display Refrigerator) (Cold Holding) 46.4F Juice (Open Display Refrigerator) (Cold Holding) 44.7F Cheese (Open Display Refrigerator) (Cold Holding) 39.5F (Open Display Refrigerator) 30.0F
Yogurt (Open Display Refrigerator) (Cold Holding) 37.9F Tofu (Open Display Refrigerator) (Cold Holding) 36.5F (Open Display Refrigerator) 40.0F Lettuce (Open Display Refrigerator) (Cold Holding) 44.4F
(Walk-in Freezer) -2.0F Hot Water (Handwashing Sink - toilet room) 111.2F Hot Water (Handwashing Sink - toilet room) 103.5F Juice (Reach-in Refrigerator) (Cold Holding) 40.8F
(Reach-in Refrigerator) 40.0F Juice (Reach-in Refrigerator) (Cold Holding) 40.4F        
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Joon Chung 04/23/2019
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  04/23/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3